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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Lemon Meringue Pie Filling Recipe

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This recipe for Lemon Meringue Pie Filling is from Wambolt Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Lemon Filling
Ingredients:  
Ingredients:  
3 egg yolks
1 1/2 c. sugar
1/3 c. plus 1 T cornstarch
1 1/2 c. water
3 T butter
2 tsp grated lemon peel
1/2 c. lemon juice
2 drops yellow food color (optional)
Directions:
Directions:
In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food coloring. Pour into pre-baked pie shell.
 

Meringue
Ingredients:  
Ingredients:  
3 egg whites
1/4 tsp cream of tartar
6 T sugar
1/2 tsp vanilla
Directions:
Directions:
In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not under beat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
Bake 8 to 12 minutes at 400° F or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.

 

 

 

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